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Sirloin Steak with Wild Mushroom Sauce

Friday, 13 June 2008

We had steak with wild mushroom sauce the day after chicken chop cause Jeff wanted steak and I wanted to eat the mushroom sauce again. Added a knob of butter into the wild mushroom sauce this time and it was more fragrant.

  • 2 slices (~250g each) Sirloin (~3/4 inch thick)
  • Coarsely ground black peppercorn
  • Salt
  • 1 tbs butter
  • 1 tbs olive oil

Wild mushroom sauce


  • Thaw sirloins to room temperature 1 hr before cooking.
  • Sprinkle salt on both sides.
  • Coat both sides with black pepper.
  • Heat butter and olive oil in pan.
  • Place steak in pan when oil in pan starts smoking (do not overheat pan).
  • Flip over after 1 min.
  • Remove after 1 min.
  • Cover with foil and let it rest.
  • Pour away excess oil/ butter after frying steak. Toss the asparagus in leftover oil/ butter. Sprinkle a bit of salt and pepper. Serve with steak.

2 oink oinks...:

Caitlin said...

This looks yummy & uses 2 of my favorite ingredients...steak and mushrooms...

pigpigscorner said...

I love mushrooms too! Goes with everything =D

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